A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F.

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  • Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Spread in a single layer on half of a large baking sheet. Toss fennel in the bowl with another 1 teaspoon oil; spread on the other half of the pan. Toss carrots in the bowl with another 1 teaspoon oil and spread on half of a second baking sheet. Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan. Sprinkle the vegetables with 1/2 teaspoon salt.

  • Roast the vegetables, stirring once halfway through and rotating the baking sheets top to bottom and front to back, until soft and beginning to caramelize, 25 to 30 minutes. Arrange on a serving platter.

  • Meanwhile, mash garlic and the remaining 1/2 teaspoon salt in a small bowl with the back of a spoon until a paste forms. Add lemon juice, capers and anchovy (if using). Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.

Tips

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition Facts

117 calories; 8.2 g total fat; 1.2 g saturated fat; 258 mg sodium. 426 mg potassium; 10.5 g carbohydrates; 3.8 g fiber; 5 g sugar; 2.1 g protein; 6624 IU vitamin a iu; 34 mg vitamin c; 56 mcg folate; 48 mg calcium; 1 mg iron; 22 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2020
This recipe is a great make ahead recipe. Serves nicely at room temperature and is real healthy and light. Been my go to for last several holidays. Read More
Rating: 5 stars
03/10/2017
Seriously one of my favorite EatingWell recipes ever. I'll be making this for Easter dinner. Read More
Rating: 5 stars
12/23/2013
Easy & Elegant! This recipe looks like it took a long time to prepare but it's so simple and quick. Roasting vegetables are always so tasty -- don't save this recipe just for use on the holidays. Pros: easy delicious fancy Read More
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Rating: 4 stars
11/15/2012
Tasty I thought this was very tasty. My husband who doesn't like beets or brussels sprouts even liked it. I mixed the leftovers in with some kale for a delicious lunch salad. Pros: Easy to make Read More